What you need to know
The regional cuisine market hasn’t changed much in terms of penetration and interest level. Domestic and foreign cuisines are still led by a few styles respectively. The COVID-19 outbreak has adversely impacted the offline foodservice businesses but on the flip side it has bred opportunities for retail products as consumers have grown accustomed to cooking at home amid the outbreak.
As such, Mintel believes that retail-isation is a crucial trend in the market and restaurants and brands can focus on developing ready meals as well as regional cuisine-inspired snacks. Additionally, regional cuisines can attract more consumers by specialising in more distinct sub-regional branches of well-known cuisines and penetrating burgeoning meal occasions.
Key issues covered in this Report
What’s the landscape of domestic and foreign cuisines? How are the penetration and interest levels of different regional cuisines changing?
How has the market evolved one year into the COVID-19 outbreak?
How is the changing population structure going to affect the development of the regional cuisine market?
What can restaurants and brands do, in terms of both product innovation and marketing strategies, to attract more consumers?
What are the retail-isation opportunities for regional cuisine restaurants?
Report scope
The Report focuses on regional cuisines. It explores consumers’ eating habits and attitudes towards different cuisines, which include both Chinese and foreign cuisines.
Mintel defines those who have eaten and like the cuisine and those who haven’t eaten but are interested in trying certain regional cuisines as interested consumers.
Dropout rate in this Report refers to the proportion of those who have tried but don’t like a certain cuisine out of the total tried consumers.
